Recipe by Joanne
I love Chinese Take Out. But why order Chinese all the time, when it's so much fun to make it yourself. This may not be authentic, but I like it!
Top Review by Kerfuffle-Upon-Wincle
Very tasty! I did not do the pork vinegar wash ~ instead I gave my sliced pork a baking soda bath (1 tablespoon baking soda/1 cup water), soaking for about an hour, then rinsed well and dried on paper toweling before proceeding to step 2 of the instructions. I substituted a package of stir fry veggies for the broccoli and carrots in the recipe, and reduced the amount of red pepper flakes by half. Made for Rookie Recipe Tag, due August 19th.
- 1 1⁄2 lbs boneless pork tenderloin chops, cut into 1/4 inch strips
- 1 large head of broccoli, cut into florets
- 2 carrots, peeled and sliced on an angle
- 1 small onion, sliced into strips
- 6 garlic cloves, finely chopped
- 2 teaspoons ginger, finely chopped
- 4 tablespoons soy sauce
- 1 teaspoon crushed red pepper flakes (you can use less, I like it spicy)
- 1 1⁄2 cups chicken stock
- 1 tablespoon plain rice vinegar
- 1 tablespoon sugar
- 1 tablespoon cornstarch (I like my sauce thin, if you like it thicker use 1 1/2 to 2 tbs.)
- 1⁄4 cup white vinegar
- 2 tablespoons canola oil
- 1 teaspoon sesame oil
Directions See How It's Made
- Add sliced pork to large bowl, cover with water and white vinegar. Let sit for a couple of minutes. Rinse well, and pat dry. Note: This is my method of washing meat, you can skip this step if you want to.
- In a large bowl combine Pork, 2 tbs. soy sauce, rice vinegar, 3 cloves chopped garlic, 1 teaspoons chopped ginger, sesame oil, and sugar. Toss to coat. Let marinade for at least 30 minutes, up to 24 hours (the longer it marinades the better it will taste). Bring to room temperature before cooking.
- After the pork has marinated and is at room temperature, remove pork from marinade, pat dry with paper towel (do not discard marinade). In the same bowl with the marinade add 2 tbs. soy sauce, 1 cup chicken stock, and cornstarch. Mix well, set aside.
- Heat a wok, or large deep saute pan over high heat until hot. Add canola oil, when oil is hot, add the pork. Stir-fry pork until no longer pink, about two minutes (I did this in 2 batches, not to overcrowd the pan).
- Transfer pork to plate and cover with foil. Add the onion to the pan, cook, stirring constantly for 1 minute. Add remaining 3 cloves chopped garlic, crushed red pepper flakes, and remaining 1 teaspoons ginger. Cook, stirring constantly for 30 seconds.
- Add the carrots, broccoli, and 1/2 cup chicken stock. Bring to boil, reduce heat to medium, cover and cook for 3 to 5 minutes.
- Add the soy sauce mixture and the pork back to the pan, cook for about 1 to 2 minutes or until sauce thickens.
- Serve over brown rice or my white rice recipe # 503045.